The effect of protein-precipitant interfaces and applied shear on the nucleation and growth of lysozyme crystals

This paper is concerned with the effect of protein–precipitant interfaces and externally applied shear on the nucleation and growth kinetics of hen egg-white lysozyme crystals. The early stages of microbatch crystallization of lysozyme were explored using both optical and confocal fluorescence micro...

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Bibliographic Details

Main Authors:	Nuno Reis, D.Y. Chirgadze, T.L. Blundell, Malcolm R. Mackley
Format:	Default Article
Published:	2009
Subjects:	Chemical engineering not elsewhere classified Lysozyme crystallization Nucleation Growth Shear Interfaces Instabilities Concentration gradients Chemical Engineering not elsewhere classified
Online Access:	https://hdl.handle.net/2134/15206
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